Ossobuco with Risotto Milanese

Perfectly juicy and tender, this luscious veal shank dish is sure to be a huge hit on your menu.

The only way to have veal shanks is fall-off-the-bone tender. Served with perfectly prepared risotto, the melt-in-your mouth meat and luscious marrow is the perfect way to indulge your guests.

Watch the Ossobuco with Risotto Milanese recipe video

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One way to elevate this dish even further is by using a mouth-watering white wine sauce created using Knorr Napoli, accompanied by gremolata. Watch the video below to learn how to create an authentic gremolata.

Get tips on how to make gremolata!

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Chef’s tips & techniques

Add a fresh citrus twist to this Italian dish by finishing off with Gremolata – an Italian dressing made with parsley, garlic and grated lemon zest.

Garnish with sun-dried tomatoes to add some vibrancy and colour.

If you don’t have veal shank, you can use veal brisket or beef shank.

Nutritional tip: Natural flavours such as citrus products, herbs, spices, and vinegar add zing to meals while reducing the amounts of fat and sodium.

FAQs

What is the best way to make large quantities of ossobuco?
Put them in oven trays and make sure you cover them with the sauce.

What if I don’t have a vacuum or sous vide machine?
You can stew this dish in a pot on a low temperature for 2-3 hours.

How do I get a nice yellow colour in my risotto?
Boil the saffron in chicken stock and rest it overnight

What if I don’t have saffron?For an Asian twist, you can add use small amount of turmeric instead.

Ingredients

Ossobuco

10 veal shanks

200g chopped shallots

150g carrot cutted in brunoise (cubes)

5 finely chopped garlic cloves

100ml white wine

1.2 litre Knorr Tomato Pronto

200ml prepared Knorr Demi Glace

Fresh herbs – chopped thyme and rosemary

Bay leaf

Vegetables

Different types of small tomatoes

Risotto milanese

300g Arborio rice

80g finely chopped shallots

50ml olive oil

1.2 litre Knorr Vegetable Bouillon

80g grated Parmesan cheese

0.5g saffron threads

50g butter

Preparation

Ossobuco

Season the veal shanks with salt and pepper

Fry the shanks in vegetable oil until golden brown

Remove the shanks and fry the onions, garlic and carrot

Deglaze with white wine

Add Knorr Napoli Tomato Sauce and Knorr Demi Glace

Add herbs and bring to boil

Add the sauce to the shanks and vacuum seal in a vacuum bag

Prepare sous-vide for 6 hours at 85°C

Take the shanks out of the bag and keep them warm

Blend the sauce, sieve and season with salt and pepper to your desired taste

Vegetables

Cut the tomatoes and dry them on a low temperature (80°C) in the oven until they are half dried

Risotto milanese

Fry the chopped shallots in olive oil without colouring

Add the rice and fry lightly for 2 minutes

Add the saffron

Add the vegetable bouillon in small amounts

Stir on a low fire

When the bouillon is soaked into the rice and the rice is “al dente”, add the butter and the Parmesan cheese

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